Angie, you rock! I like lots of add-ins to my brownie goodness, so in went 1 C chopped walnuts, 1 C white chocolate chips, 1 C semi-sweet chocolate chips; plenty of that good Mexican vanilla; have been making that pwd sugar/butter/vanilla/cocoa/half-n-half frosting for years and that works too. And they are so much better the next night I could not believe! I bet some brown sugar (half or all) would be good too. Next time maybe! Thanx, hon.

Reviewed On: Jul. 5, 2004

Overall, I liked this cake a lot. I used an 8 X 8 inch pan rather than springform, as I planned to leave the cake in the pan to absorb all the liquids. Don't toss the extra milk mixture! I used it all. The cake had a nice rise, and could have been split into two layers if you really want good penetration of the leches. Using all the liquid was maybe a little soggy around the edges, but it was a GOOD soggy. I did not frost with whipped cream, though that would have been good too. A drizzle of dulce de leche (which would make it a quatro leches cake) or some fresh fruit (think ultra-ripe fresh peaches) would also be great additions. Thanks, Monica.

Reviewed On: Aug. 17, 2003

I was just looking for a way to use up some lemon zest when I decided to try this, but found a gem of a recipe. Easy to prepare, common pantry ingredients, and extremely tasty. I had more like 3 Tbsp zest, and not quite enough juice so added a Tbsp key lime juice from the refrigerator. Very nice lemony finish on a nice buttery crust, and the nutty chewy filling is addictive. Definitely a short "shelf life" however, given that these will be gone within 24 hours. Can you say "double batch"? Thanks, Sandra; this one will be in my recipe file for another 30 years.

Reviewed On: Aug. 17, 2003